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Pumpkin Mac and Cheese

Creamy baked mac and cheese with a pumpkin cheese sauce, salty pancetta, and a sage butter breadcrumb topping!
Servings 6 Servings
Author Olivia Lam

Ingredients

  • 4 cups 1/2 inch Cubed Pumpkin
  • 1 tbsp Olive Oil
  • As Needed Kosher Salt and Black Pepper
  • 6 oz Diced Pancetta
  • 16 oz Rotelle Pasta
  • 8 1/2 tbsp Unsalted Butter
  • 1/3 cup All Purpose Flour
  • 4 cups Whole Milk
  • Pinch of Nutmeg
  • 1 (15 oz) Can of Pumpkin Puree
  • 2 cups Grated Cheddar Cheese
  • 4 oz Brie (diced)
  • 1 1/2 cups Panko
  • 1 1/2 tbsp Chopped Fresh Sage Leaves

Instructions

  • Preheat the oven to 425˚F. Line a baking tray with aluminum foil. Add the cubed pumpkin to the tray along with the olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix the pumpkin cubes with the oil and seasonings until they are evenly coated. Bake the pumpkin for about 20-25 minutes until it is fork tender. Remove the pumpkin from the oven and set it aside for later.
  • Heat a small sauté pan over medium high heat. Add the pancetta and cook until the pieces turn golden brown and crispy. Remove the pancetta from the pan and place it into a bowl lined with paper towels to absorb any excess oil. Set it aside for later.
  • Preheat the oven to 400˚F. Use a 1/2 tablespoon of butter to grease a 9x13 inch pan. Set is aside for later. Place the pan on top of a baking tray line with aluminum foil.
  • Bring a large pot of water to a boil. Add in a large pinch of salt and the pasta. Stir the pasta and allow it to cook for about 5 minutes. The pasta should be mostly cooked but not completely. It will finish cooking in the baking process. Drain the pasta and rinse it with cold water. Set it aside for later.
  • Heat a large pot over medium high heat. Add 6 tablespoons of the butter to the pot and allow it to melt. Continue to cook the butter until it begins to develop a light brown color. Then add in the flour. Whisk the flour and butter together until they are combined. While whisking rapidly, pour in the milk. Continue to whisk until there are no lumps of flour. Bring the milk to a boil, while whisking frequently, until it has thickened.
  • Turn off the heat and mix in in the nutmeg, 1 teaspoon of salt, and pumpkin puree. Then add in the cheddar cheese and brie. Whisk the cheeses into the sauce until they have completely melted.
  • Add the pasta, pumpkin cubes, and pancetta to the sauce. Fold the ingredients together until they are evenly distributed. Pour the pasta into the prepared pan and spread it into an even layer.
  • Melt the remaining 2 tablespoons of butter and add it to a medium sized bowl. The add in the panko and chopped sage to a medium sized bowl. Mix the ingredients together until everything is combined. Sprinkle the breadcrumbs on top of the mac and cheese until the entire top is coated.
  • Cover the top of the mac and cheese with aluminum foil then place the baking tray with the pan on top into the oven to bake for 30 minutes. Halfway through the baking process, remove the foil covering and continue to bake the mac and cheese for the remaining time. The panko topping should turn golden brown. Remove the mac and cheese from the oven and allow it to cool for a few minutes before serving. Enjoy!